Latina Épicerie Gourmet Store

Cuisine


A multidisciplinary team

A talented and multidisciplinary team is active in our three kitchens, those of the store on St-Viateur and the central kitchen located in Parc-Extension. Talent designing the daily menu, making our tasty desserts every day, managing the production of our exclusive lines of frozen meals and gourmet mason jars. Tangi Lintanf and Nicolas Mordel are our executive chefs supported by an amazing and growing team, Dominique, Joël, Nicolas, Yassine, Stessie, Dominic, Léo, Gustavo and Ian.

Modern Cuisine

Always looking for innovative techniques, Latina offers fantastic sous-vide cooked meats. Used by Paul Bocuse, this method consists in longtime slow cooking in a vacuumed container. Latina uses this technique borrowed from Michelin-Starred Chefs to prepare traditional recipes like the seven hour leg of lamb, a classic recipe you can now prepare in only twenty minutes without altering the delicious flavours of the lamb.